Hey, fellow foodies! Are you tired of the same old boring breakfast routine? Well, buckle up, because I’ve got a game-changer for you: high protein sourdough discard recipes that will take your mornings to the next level! As a self-proclaimed bread enthusia
st, I’m excited to share my favorite ways to repurpose sourdough discard into delicious, protein-packed breakfast treats. So, what’s the big deal about sourdough discard, you ask? For starters, it’s a great way to reduce food waste and get creative with your baking. Plus, when paired with Greek yogurt and cottage cheese, you get a match made in heaven!Sourdough Discard Bagels with Greek Yogurt & Cottage Cheese
This recipe rocks because it’s a fun twist on traditional bagels, and the addition of Greek yogurt and cottage cheese gives it a serious protein boost. I mean, who doesn’t love a good bagel, right? I’ve experimented with various combinations, and I can confidently say that this one is a winner. The cottage cheese adds a nice tanginess, while the Greek yogurt provides a creamy texture.
Ingredients:
- 1 cup sourdough discard
- 1/2 cup Greek yogurt
- 1/4 cup cottage cheese
- 1 tablespoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 egg, beaten (for egg wash)
Step-by-Step Instructions:
1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, mix together the sourdough discard, Greek yogurt, cottage cheese, honey, salt, and black pepper.
3. Knead the dough for about 10 minutes until it becomes smooth and elastic.
4. Divide the dough into 4-6 pieces, depending on how large you want your bagels to be.
5. Roll each piece into a ball and use your thumbs to create a hole in the center, making a bagel shape.
6. Brush the tops with the beaten egg for a golden glaze.
7. Bake for 20-25 minutes, or until the bagels are golden brown.
Why You’ll Love It:
These bagels are perfect for a quick breakfast on-the-go, and the high protein content will keep you full until lunchtime. Plus, the sourdough discard adds a unique flavor that’s hard to resist. I’ve made these bagels for my friends and family, and they’re always a hit!
Cottage Cheese Pancakes with Sourdough Discard & Fresh Fruit
This recipe is a macro-friendly dream come true! By using cottage cheese and sourdough discard, you get a delicious and healthy breakfast that’s packed with protein. I’ve tried various cottage cheese pancake recipes, but this one takes the cake.
Ingredients:
- 1 cup cottage cheese
- 1/2 cup sourdough discard
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- Fresh fruit (such as berries or bananas)
Step-by-Step Instructions:
1. In a blender, mix together the cottage cheese, sourdough discard, egg, vanilla extract, and cinnamon.
2. Heat a non-stick pan or griddle over medium heat.
3. Drop the batter by 1/4 cupfuls onto the pan.
4. Cook for 2-3 minutes, until bubbles appear on the surface and the edges start to dry.
5. Flip and cook for another 1-2 minutes, until golden brown.
6. Serve with fresh fruit and a drizzle of honey, if desired.
Why You’ll Love It:
These pancakes are a great way to use up sourdough discard and cottage cheese, and the result is a fluffy, protein-packed breakfast that’s perfect for a fitness baking enthusiast. I love making these pancakes on the weekends and topping them with fresh fruit and a dollop of Greek yogurt.
Greek Yogurt Bagels with Sourdough Discard & Honey
This recipe is a classic combo with a twist! By using Greek yogurt and sourdough discard, you get a high protein bagel that’s perfect for a quick breakfast or snack. I’ve experimented with various Greek yogurt bagel recipes, and this one is my favorite.
Ingredients:
- 1 cup sourdough discard
- 1/2 cup Greek yogurt
- 1 tablespoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 egg, beaten (for egg wash)
Step-by-Step Instructions:
1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, mix together the sourdough discard, Greek yogurt, honey, salt, and black pepper.
3. Knead the dough for about 10 minutes until it becomes smooth and elastic.
4. Divide the dough into 4-6 pieces, depending on how large you want your bagels to be.
5. Roll each piece into a ball and use your thumbs to create a hole in the center, making a bagel shape.
6. Brush the tops with the beaten egg for a golden glaze.
7. Bake for 20-25 minutes, or until the bagels are golden brown.
Why You’ll Love It:
These bagels are a great way to get your daily dose of high protein and healthy sourdough goodness. The Greek yogurt adds a nice tanginess, while the honey provides a touch of sweetness. I love making these bagels for my friends and family, and they’re always a hit!
In conclusion, these high protein sourdough discard recipes are a must-try for anyone looking to level up their breakfast game. With the combination of Greek yogurt, cottage cheese, and sourdough discard, you get a delicious and macro-friendly breakfast that’s perfect for fitness baking enthusiasts. Whether you’re in the mood for bagels, pancakes, or something new, these recipes are sure to become a staple in your kitchen. So, go ahead and get creative with your sourdough discard – your taste buds (and your macros) will thank you!
